The kikkoman teriyaki recipe was the one I wanted to try. You can make this jerky in a standard oven or in a dehydrator. Chewy = cut with the grain. 160 F is the temperature where nearly all food-borne bacteria are killed off. I prefer my jerky smoked, but I've included variations for using your oven or dehydrator as well. How to Slice Meat for Homemade Beef Jerky, How to Make Teriyaki Beef Jerky in the Oven, How to Check If Your Homemade Beef Jerky Is Done. If you liked this recipe for teriyaki beef jerky, youre sure to love these other tasty jerky recipes from Hey Grill Hey. To make the beef easier to slice, place it in the freezer for 1-2 hours beforehand or until it becomes semi-frozen. Slice steak along the grain into long 1/8-in.-thick strips. Slice as thinly as possible. Whew Hue! Preheat oven to 175F. Once you make it in the Chefman RJ43 Dehydrator you'll never go back to store-bought!Check out. Lowest temp I can go is 180 you think that'll work? This post may contain affiliate links. It came out very dry, like pieces of bark. Homemade teriyaki beef jerky tastes lovely and is easy to make. **This post was originally published in June 2018. Cook at around 170F for ~4-5 hours, then let cool for at least 6 hours. I love spicy! This is usually a free service, plus they have these amazing industrial meat slicing machines, so each piece will come out perfectly uniform. If you want to really follow the book, the USDA would advise you precook your beef in an oven so that it reaches an internal temperature of 160 F + much more rapidly. Please try again. One of the most common complaints about beef jerky (whether homemade or store-bought) is that it feels like chewing tree bark. These include: Are you looking for a source of one-of-a-kind, deliciously flavorful jerky to enjoy throughout the day while providing a quick burst of energy? Turn it as low as it will go and crack the door open. And excessive amounts of fat can lead to your jerky going rancid. After being patient for 4 1/2 hours I could not wait to try it. Smoke beef in the preheated smoker until jerky is dry and chewy but not crispy, 6 to 8 hours. Be sure that you add the correct amount of ingredients to the marinade as suggested by the recipe the first time you make your jerky. Package jerky in and air-tight container or vacuum seal (*see storage notes below). Imagine soy sauce mixed with honey soaked into heavenly beef. Preheat the oven to 160F / 71C, or the lowest setting it will go to if it doesn't go that low. To date she has created over 550 recipes that millions of people cook every month, making Hey Grill Hey a name synonymous with amazing BBQ. Ill try this jerky recipe also! Check beef a few times throughout to ensure it is not actually baking, but simply drying out. Required fields are marked *. the temperature should not go over 175 degrees. And It turned out great and tastes fantastic! Massage the marinade into the meat and refrigerate for at least 8-12 hours, or up to 24 hours. Congrats Sonny! I used top round and will stick with that cut next time too. Cover and let the jerky strips marinate in the refrigerator overnight. After the twenty minutes of flash freezing is up, and youve prepared your marinade, take the beef out of the freezer and carefully slice it into strips approximately to of an inch thick. I'd like to receive the free email course. Step-by-Step Instructions 1. Tenderizing your beef with a mallet is definitely worth the effort. The jerky will be finished when it bends and cracks, but does not break in half. New Dehydrator for Christmas and I'm dehydrating everything but the dog! ), Bacon Burger Jerky Homemade Ground Beef Jerky Recipe, How to Make the Best 5-Ingredient Homemade Beef Jerky (Easy!). If any moisture is squeezed out, the jerky needs more drying time. Pour pineapple mixture and teriyaki mixture into a resealable plastic bag. In terms of thickness, you want to slice the beef as thin as you can. I would not recommend doing this. Taste of Home Test Kitchen, Greendale, Wisconsin, Teriyaki Beef Jerky Recipe photo by Taste of Home. This post may contain affiliate links. Arrange the oven shelves leaving at least 4 inches of space from the top and bottom sources of heat to achieve even heating. I create all of the dreamy (and body/mind/soul-fueling) food wonders here on Healthy Substitute. You then want to place the meat on a, your beef at a very low temperature with cold, circulating air will help the meat retain all of its, As your beef is in the process of flash freezing, take the time to carefully, (it should be big enough to hold all of the, you will be using). Firstly I have to say that Im totally in love with your variety of camp recipes and guides! . Going to try this recipe slightly modified. ** Nutrient information is not available for all ingredients. Combine the rice vinegar, soy sauce, brown sugar, fresh ginger, garlic cloves, sesame oil and seeds, with your eye of round roast in a bowl and refrigerate it for a minimum of 30 minutes. Mix teriyaki sauce, soy sauce, brown sugar, and Worcestershire sauce in a large bowl. Generally, dehydrating jerky could take anywhere between 515 hours depending on the following factors: Meat Thickness: A range between 1/81/4 inch will give you good texture without making it too difficult to dry your jerky. Related: Two Chicks Jerky - Turkey Jerky Selections. Teriyaki marinade (2/3 cup) Orange juice (1/2 cup; no pulp) Water (1/4 cup) Honey (1 tablespoon) Soy sauce (1 teaspoon) Liquid smoke (1 teaspoon) London broil (3 pounds; ground) How to Make Teriyaki Jerky with Ground Beef Step 1: Securing the Meat Ground You can buy high-quality ground meat on your local market. baking pans. Soak the skewers in water overnight, string meat onto said skewers, and drape through the bars of an oven grate (I recommend lining the bottom of your oven with foil). The other essential part of tenderizing is using a well-salted beef jerky marinade. Your email address will not be published. Allow the jerky to steam like this for 15 minutes. I think the amount of salt plus the soy sauce just added up to way too much salt. Home made beef jerky is a great way to have a quality jerky and save a ton of money at the same time. More importantly, marinate in the refrigerator for 6-24 hours, not on the kitchen counter. Preheat your pellet grill to 160-180. Hang beef skewers across oven rack so beef hangs freely. You hit it on the spot !!!! Dull knives cause all sorts of kitchen accidents, and, in this particular instance, makes cutting the beef absolutely excruciating. Only [max] left. After slicing even thinner strips of meat, put the strips back in the ziplock bag and pour in the marinade. The technique and skills you learn will bring your backyard cookouts to a new level. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Had to double the brine as the 1.5 kg (2-ish lbs) Roast Beef I used seemed to need the extra juice. Everyone loves it. Make sure there is space between each piece. It can be stored at room temperature but should be kept away from direct light. Perhaps not paper-thin (which is kind of impossible with beef), but somewhere in the to of an inch zone. To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. 1 lb Beef Eye of Round Roast or Venison Marinade cup soy sauce 1 tablespoon rice vinegar 2 tablespoon honey 2 tablespoon brown sugar 1 teaspoon sesame oil 1 teaspoon garlic powder 1 teaspoon dried ginger Optional teaspoon Curing Salt (Prague Powder #1) Equipment Electric Smoker Colander Instructions Im in the neighborhood of 150lbs of finished cut deer jerky counting the 28 lbs in the dehydrators to date. If beef is more than one inch thick, slice across to create equal thickness. Mix the strips within the marinade very well so they are all evenly coated. You can make sweet teriyaki beef jerky easily anytime with our recipe. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Mix soy sauce, teriyaki sauce, smoke, and brown sugar together and pour over beef strips. Very good tutorial on Kikkoman Teriyaki Beef Jerky recipe. After making homemade jerky for over two decades, I started this website and published a Recipe Book to share some of my favorite recipes with you! The entire site has been incredibly helpful. Ive pre-smoked a few batchs for a couple of hours before finishing in the dehydrator. This has all of the right elements with a slight Asian inspired flare. Ive made this at least 5 times exact recipe but usually a little less of the liquid smoke but absolutely love! The vast majority of that time will be spent with the beef. Allow to cool for several hours before storing in air tight containers. But if it should be measured separately I will do what I can with the brown sugar to sweeten it back up. Hey Ron! We get it, nobody wants to gnaw away on a beef-flavored woodchip. Eat well every day, love your diet and maintain a good relationship with food by using my incredibly easy-to-make (and soul-satisfying) healthier recipes. I found that pulling the bottom catch tray out after the meat dried out a little bit improved air flow and really helped speed up the drying time. It will depend on the size of your slices, but we usually use 4 trays for 1 pound of meat. I love to hunt, fish, & make jerky. That's awesome Carl. Different foods require different temperatures and times. Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2. Check out the top-quality, all-natural products offered by Two Chicks Jerky today. Shake the bag a few times as it's marinating to make sure the beef is evenly coated. It all depends on how far you want to go to minamize potential bacteria. I have not used that dehydrator but most only go to 160F on high, so I would use the high setting. Any lean cut of beef will work great for making jerky. Well have to dig a little bit into it and see what we can find out. Only draw back, lots of friends come after me for Jerky and Smoked Candy Salmon. I LOVE salty jerky where my wife does not. If you arent slicing at home, find a good butcher and buy your roast from them. Plus, these are often the cheaper cuts of meat! A typical jerky loses half of its starting weight in moisture, so 1 pound of London broil will yield 1/2 to 2/3 pound jerky. Weve always had success with a combo of soy sauce, Worcestershire sauce, and sugar for a basic marinade, but you could certainly play around to find a combo that works for you! You will want to store it in the refrigerator. Save my name, email, and website in this browser for the next time I comment. The first step to making this teriyaki beef jerky is choosing a lean cut of beef. Place pineapple and garlic in a food processor or blender; process until smooth. Jerky Lover's Jerky - Sweet, Hot and Spicy! So if youre ready to start making your own beef jerky, youve come to the right place. Modernist Cooking Made Easy: Getting Started, Modernist Cooking Made Easy: The Whipping Siphon. Cover and let marinate in the refrigerator overnight. Test using a cooled piece. Mandarin Beef is High in Protein and Helps Improve Muscle Mass. Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible. Preheat oven to 170. Yes, buy the low sodium teriyaki sauce if you are watching your salt intake. Spent with the marinade, squeeze out excess air, and brown to... Your Roast from them in a standard oven or in a large bowl we usually use 4 for. # x27 ; s jerky - Turkey jerky Selections lowest temp I can go is 180 you that... Of your slices, but we usually use 4 trays for 1 pound of meat away direct... Lead to your jerky going rancid Bacon Burger jerky homemade Ground beef jerky recipe draw back lots! To achieve even heating 160F on high, so I would use the high setting resealable plastic bag amount salt... 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